CN109007198A - A kind of fermented type sugar-free pawpaw preserved fruit and its processing method - Google Patents
A kind of fermented type sugar-free pawpaw preserved fruit and its processing method Download PDFInfo
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- CN109007198A CN109007198A CN201810849078.9A CN201810849078A CN109007198A CN 109007198 A CN109007198 A CN 109007198A CN 201810849078 A CN201810849078 A CN 201810849078A CN 109007198 A CN109007198 A CN 109007198A
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- Prior art keywords
- pawpaw
- preserved fruit
- free
- parts
- type sugar
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Links
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 335
- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 214
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 100
- 238000003672 processing method Methods 0.000 title claims description 16
- 244000189799 Asimina triloba Species 0.000 title abstract 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 51
- 230000000694 effects Effects 0.000 claims abstract description 51
- 239000004902 Softening Agent Substances 0.000 claims abstract description 40
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 40
- 239000003765 sweetening agent Substances 0.000 claims abstract description 40
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- 235000016709 nutrition Nutrition 0.000 claims abstract description 33
- 230000035764 nutrition Effects 0.000 claims abstract description 32
- 238000012545 processing Methods 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 244000269722 Thea sinensis Species 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 240000006432 Carica papaya Species 0.000 claims description 204
- 241000219173 Carica Species 0.000 claims description 121
- 238000001035 drying Methods 0.000 claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 56
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 54
- 229910052757 nitrogen Inorganic materials 0.000 claims description 27
- 241000894006 Bacteria Species 0.000 claims description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 18
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- 235000021022 fresh fruits Nutrition 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 10
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
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- 239000004383 Steviol glycoside Substances 0.000 claims description 9
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
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- 239000000845 maltitol Substances 0.000 claims description 9
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- 229940035436 maltitol Drugs 0.000 claims description 9
- 230000005499 meniscus Effects 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 229920000573 polyethylene Polymers 0.000 claims description 9
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 9
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 9
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- 238000002203 pretreatment Methods 0.000 claims description 9
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- 238000007789 sealing Methods 0.000 claims description 9
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 9
- JVBXVOWTABLYPX-UHFFFAOYSA-L sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 claims description 9
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 9
- 235000010265 sodium sulphite Nutrition 0.000 claims description 9
- 235000019411 steviol glycoside Nutrition 0.000 claims description 9
- 229930182488 steviol glycoside Natural products 0.000 claims description 9
- 150000008144 steviol glycosides Chemical class 0.000 claims description 9
- 235000019202 steviosides Nutrition 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 8
- 235000002906 tartaric acid Nutrition 0.000 claims description 8
- 239000011975 tartaric acid Substances 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 3
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims 1
- 235000013569 fruit product Nutrition 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 8
- 239000006210 lotion Substances 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000009569 green tea Nutrition 0.000 abstract description 4
- 239000002304 perfume Substances 0.000 abstract description 4
- 239000003507 refrigerant Substances 0.000 abstract description 4
- 235000013599 spices Nutrition 0.000 abstract description 4
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- 238000002156 mixing Methods 0.000 description 16
- 238000005303 weighing Methods 0.000 description 16
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 239000001257 hydrogen Substances 0.000 description 8
- 229910052739 hydrogen Inorganic materials 0.000 description 8
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 8
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 8
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- 230000000052 comparative effect Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
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- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
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- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 241001507936 Chaenomeles Species 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- 244000251905 Pseudocydonia sinensis Species 0.000 description 1
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of fermented type sugar-free pawpaw preserved fruits, are prepared from the following raw materials: pawpaw part, anti-virus activities bactericide part, softening agent part, yeast nutrition auxiliary agent part, dry ferment part, sweetener part, color stabilizer part, acidity regulator part, edible moisture content.Pawpaw pol is become into 0brix when cold fermentation of the present invention, not only reduces the hardness and crude fiber content of product, but also removes the sugar in pawpaw and acerbity, the pawpaw product sugar-free for obtaining processing；It is prepared using pawpaw pomace, can largely retain the integrality and nutritive value of pawpaw itself, improve the comprehensive utilization ratio of pawpaw；Pawpaw preserved fruit green tea produced in Anhui Province bright in color obtained is pleasant, tissue is soft, aromatic flavour is special, fragrant body is complicated, sweet mouthfeel is tasty and refreshing, have the characteristics that " opening the general perfume (or spice) of packet ", and property is refrigerant, sugar-free, beautifying face and moistering lotion, nutritive value are high, there is preferably health-care effect to human body, it is suitable for people of all ages, particularly suitable people to lose weight and diabetic.
Description
Technical field
The invention belongs to food processing technology field, be related to pawpaw fresh fruit deep working method more particularly to a kind of fermentation
Type sugar-free pawpaw preserved fruit and its processing method.
Background technique
Pawpaw (Chaenomeles sinensis (Thouin) Koehne) is rosaceae chaenomeles plant, is commonly called as ten thousand longevity
Fruit, tree wax gourd, shaddock all over the mountain etc., are a kind of tropical evergreen fruit trees, have kind on more ground such as China Hainan, Guangdong, Guizhou, Guangxi
It plants, is the multi-purpose plant that collection is ornamental, edible, medicine is for one, is rich in vitamin, microelement, enzyme, polysaccharide, pigment, life
The compounds such as alkaloids and flavonoids, terpene, steroid, glycoside have anti-inflammatory antibacterial, antitumor anticancer, antiviral, liver protection, exempt from
The multiple activities such as epidemic disease adjusting, beautifying face and moistering lotion are chosen as first of ten big nutrition and health care fruit by American scientist, have " hundred beneficial fruit kings " it
Claim.Pawpaw is delicious to have both dietary function, especially more has beauty functions to women.Protease contained by pawpaw can be mended
The secretion for repaying pancreas and enteron aisle supplements the deficiency of gastric juice, facilitates decomposing protein and starch.Pawpaw contains carrotene and enriches
Vitamin C, they have a very strong oxidation resistance, help body repair tissue, eliminate noxious material, enhance human immunity
Power helps body to resist the virus attack including swin flu.Effective component in pawpaw fruit can improve the function of phagocyte
Effect.
The medical value of pawpaw is higher, and motherland's medicine early has studies and clinical application.As Qingyilu is recorded: " pawpaw property
Beneficial lower part, if foot knee muscles and bones have disease person must with here, it is therefore named be iron pin pear." " Mingyi Bielu " say, pawpaw has that " main arthritis with fixed pain caused by dampness tinea pedis turns
The more than effect of muscle, " rheumatism papaya wine ", " tiger bone-papaya wine " and " Mugua Wan " is made by major ingredient of pawpaw in ancients thus.It is modern
Medicine thinks, pawpaw contains a kind of ferment (digestive ferment), can digesting protein, can aid digestion, sharp absorption, to indigestion and
Patients with gastric disease, that eats is beneficial.Especially research in recent years is found, pawpaw can also inhibit growth of cancer cells.Pawpaw is also a kind of edible
Good merchantable brand.Compendium of Material Medica carries, and pawpaw has it everywhere, taste and beauty, the beneficial people of food.In recent years, the food made of pawpaw is more,
Such as papaya wine, pawpaw sugar, Nakai beverage and pawpaw rice congee.But it is rarely found with the preserved fruit that pawpaw makes, even if there is it, contain
Sugar amount is higher, harder, and pawpaw astringent taste is difficult to remove.
Currently, fresh pawpaw other than as fruit use, is directly used as pawpaw liquor brewing mostly.In pawpaw liquor brewing mistake
Cheng Zhong carries out pawpaw liquor brewing using the fruit juice that pawpaw pulp is squeezed, and pawpaw slag then directly abandons, and the utilization rate of pawpaw is simultaneously
It is not high, so that pawpaw can not be fully utilized, and even cause the wasting of resources.In addition, although pawpaw contains
Have nutritional ingredient abundant, to human organism efficient functional multiplicity, but pawpaw belongs to climacteric type fruit, after picking weather,
Under the effects of pest and disease damage factor, it is easy softening after-ripening, morbidity rots to lose original commodity value；Meanwhile fruit is sour and astringent simultaneously
And hardness is larger, crude fibre is more, therefore be not suitable for directly edible for people as fresh food fruit.
Therefore the bottleneck that above-mentioned reason has promoted pawpaw to develop can be developed and more preferably more make full use of pawpaw and improve
The deep working method of pawpaw added value of product is particularly important.
Summary of the invention
The present invention is in order to solve the above technical problems, provide a kind of fermented type sugar-free pawpaw preserved fruit and its processing method.This
Invention carries out cold fermentation by inoculation yeast after impregnating softening, and its pol of cold fermentation real-time monitoring changes, until pol
Become terminating fermentation when 0brix, not only reduces the hardness and crude fiber content of product, but also remove the sugar in pawpaw
And acerbity, the pawpaw product sugar-free for obtaining processing are further soaked, so that the color of pawpaw, gas by using sweetener
Taste is improved, and improves the palatability and quality of pawpaw preserved fruit；It is prepared using pawpaw pomace, extends the industry of pawpaw
Chain improves added value of product, so that pawpaw is fully utilized, improves the comprehensive utilization ratio of pawpaw, process is low
It is carried out under warm environment, can largely retain the integrality and nutritive value of pawpaw fruit itself；Pawpaw preserved fruit melon obtained
Piece bright in color is pleasant, tissue is soft, aromatic flavour is special, fragrant body is complicated, sweet mouthfeel is tasty and refreshing, has the spy of " open and wrap general perfume (or spice) "
Point, and property is refrigerant, sugar-free, beautifying face and moistering lotion, nutritive value are high, has preferably health-care effect to human body, it is suitable for people of all ages, especially
Be suitable for people to lose weight and diabetic, solve prior art processing pawpaw product is sour and astringent and hardness is larger, crude fibre compared with
The more, technical bottlenecks such as sugared content is higher.
In order to reach purpose described above, the invention adopts the following technical scheme:
A kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: 1000~1500 parts of pawpaw antibacterial kills
0.3~0.9 part of microbial inoculum, 0.3~0.8 part of softening agent, 4~12 parts of yeast nutrition auxiliary agent, 4~12 parts of dry ferment, sweetener 25~
45 parts, 5~15 parts of color stabilizer, 1~10 part of acidity regulator, 1000~1500 parts of drinkable water.
Further, a kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: pawpaw 1250
Part, 0.6 part of anti-virus activities bactericide, 0.5 part of softening agent, 8 parts of yeast nutrition auxiliary agent, 8 parts of dry ferment, 35 parts of sweetener, color stabilizer 10
Part, 5 parts of acidity regulator, 1250 parts of drinkable water.
Further, the anti-virus activities bactericide is potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sulfurous
One of sour hydrogen sodium, Hydros.
Further, the concentration of the anti-virus activities bactericide is 50~100mg/L；The concentration of the pectase is 0.02g/L；
The concentration of the yeast nutrition auxiliary agent is 0.2g/L；The concentration of the dry ferment is 0.2g/L.
Further, the sweetener be xylitol, maltitol, D-sorbite, steviol glycoside, isomaltoketose one
Kind or more than one.
Further, the softening agent is pectase；The color stabilizer is food grade glycerin；The acidity regulator is wine
Stone acid.
Further, a kind of processing method of fermented type sugar-free pawpaw preserved fruit as described above, comprising the following steps:
(1) it the selection and pre-treatment of pawpaw: chooses in pawpaw liquor brewing using remaining fruit after the squeezing of pawpaw fresh fruit pulp
Slag, fast selecting quality is harder in 2~6 DEG C of shady and cool low temperature environments, the rotten pest and disease damage of nothing, good in taste, maturity is moderate
Pawpaw pomace washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) cut: above-mentioned pawpaw pomace placed in 1~5 DEG C of shady and cool low temperature environment, according to its texture be cut into a thickness of
The pawpaw sheet of 0.3~0.6cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, mixing is equal
It is even spare；
(4) restraining and sterilizing bacteria: weighing anti-virus activities bactericide according to weight, be added in the papaya tablet for impregnating softening, mixing
Uniform and 22~26h of sealing and standing；
(5) acidity adjustment: then the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter acidity regulator is added
In fermentor, the pH value of papaya tablet is adjusted to 3.0~3.5, it is spare；
(6) yeast-inoculated: weighing dry ferment and yeast nutrition auxiliary agent according to weight, first seeks dry ferment and yeast
It supports auxiliary agent and activates 28~33min under the conditions of 33~37 DEG C until yeast resurrection, is then inoculated in the above-mentioned wood for regulating acidity
In green tea produced in Anhui Province, it is uniformly mixed；
(7) cold fermentation: being first statically placed in 21~26h in fermentor for the above-mentioned papaya tablet for being vaccinated with dry ferment, postposition
In 16~18 DEG C of controllable temperature low temperature environments, then starts fermentor and ferment；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sugariness is prepared using sweetener
For 2.0~2.6 solution, above-mentioned papaya tablet is added in sweetener soln and impregnates 20~26h, picks up and filters out filtrate, filter residue
It is drained and standby；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is 20%
Stop drying when following；
(10) color protection: take be dried to water content be 20% one layer of color stabilizer of papaya tablet brushing, be re-fed into drying machine into
Row is dried, and obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；
(11) nitrogen-filled packaging: the nitrogen for choosing purity >=96% will be above-mentioned with Polythene Bag with automatic nitrogen-charging machine nitrogen charging
Fermented type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, obtain the fermented type sugar-free pawpaw preserved fruit at
Product.
It further, further include the variation of its pol of real-time monitoring in step (7), the fermentation process, until pol becomes
To terminate fermentation when 0brix.
Further, in step (9), the drying and processing is: first by papaya tablet be placed at 50~60 DEG C dry 0.8~
Then 1.5h raises the temperature to 70~80 DEG C and continues to dry.
Further, in step (10), the color stabilizer brushing amount is 0.8~1%；The temperature of the drying process is 18
~23 DEG C, the time is 25~35min, and drying to papaya tablet water content is lower than 15%.
The meaning of 0brix expression pol.
Since present invention employs above technical schemes, have the advantages that
(1) pawpaw preserved fruit green tea produced in Anhui Province bright in color produced by the present invention is pleasant, tissue is soft, aromatic flavour is special, fragrant body is multiple
It is miscellaneous, sweet mouthfeel is tasty and refreshing, have the characteristics that " open packet general perfume (or spice) ", and property is refrigerant, sugar-free, beautifying face and moistering lotion, nutritive value are high, to people
Body has preferably health-care effect, suitable for people of all ages, particularly suitable people to lose weight and diabetic.
(2) present invention provides a kind of deep working method of the product of pawpaw, the pawpaw generated using papaya wine brewing process
Pomace is prepared, and extends the industrial chain of pawpaw, improves added value of product, so that pawpaw is fully utilized, improve pawpaw
Comprehensive utilization ratio.
(3) process of the present invention carries out at low ambient temperatures, can largely retain the complete of pawpaw fruit itself
Whole property and nutritive value, solve the prior art processing pawpaw product it is sour and astringent and hardness is larger, crude fibre is more, sugared content compared with
High technical bottleneck.
(4) it after pawpaw is impregnated softening by softening agent by the present invention, inoculates yeast and carries out cold fermentation, and cold fermentation
The variation of its pol of real-time monitoring, until pol becomes terminating fermentation when 0brix, the hardness and crude fibre for not only reducing product contain
Amount, but also the sugar in pawpaw and acerbity are removed, the pawpaw product sugar-free for obtaining processing, further by using sweet tea
Taste agent is soaked, so that the color of pawpaw, smell are improved, improves the palatability and quality of pawpaw preserved fruit.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
A kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: 1000 parts of pawpaw, anti-virus activities bactericide
0.3 part, 0.3 part of softening agent, 4 parts of yeast nutrition auxiliary agent, 4 parts of dry ferment, 25 parts of sweetener, 5 parts of color stabilizer, acidity regulator 1
Part, 1000 parts of drinkable water.
Further, the anti-virus activities bactericide is potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sulfurous
One of sour hydrogen sodium, Hydros；The concentration of the anti-virus activities bactericide is 50mg/L；The concentration of the pectase is
0.02g/L；The concentration of the yeast nutrition auxiliary agent is 0.2g/L；The concentration of the dry ferment is 0.2g/L；The sweetener is
The one or more of xylitol, maltitol, D-sorbite, steviol glycoside, isomaltoketose；The softening agent is pectin
Enzyme；The color stabilizer is food grade glycerin；The acidity regulator is tartaric acid.
A kind of processing method of fermented type sugar-free pawpaw preserved fruit as described above, comprising the following steps:
(1) it the selection and pre-treatment of pawpaw: chooses in pawpaw liquor brewing using remaining fruit after the squeezing of pawpaw fresh fruit pulp
Slag, in 2 DEG C of shady and cool low temperature environments fast selecting quality it is harder, without the pest and disease damage, pawpaw good in taste, maturity is moderate of rotting
Pomace washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) cut: above-mentioned pawpaw pomace placed in 1 DEG C of shady and cool low temperature environment, according to its texture be cut into a thickness of
The pawpaw sheet of 0.3cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, mixing is equal
It is even spare；
(4) restraining and sterilizing bacteria: weighing anti-virus activities bactericide according to weight, be added in the papaya tablet for impregnating softening, mixing
Uniform and sealing and standing 22h；
(5) acidity adjustment: then the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter acidity regulator is added
In fermentor, the pH value of papaya tablet is adjusted to 3.0, it is spare；
(6) yeast-inoculated: weighing dry ferment and yeast nutrition auxiliary agent according to weight, first seeks dry ferment and yeast
It supports auxiliary agent and activates 28min under the conditions of 33 DEG C up to yeast resurrection, be then inoculated in the above-mentioned papaya tablet for regulating acidity, mix
It closes uniform；
(7) cold fermentation: being first statically placed in 21h in fermentor for the above-mentioned papaya tablet for being vaccinated with dry ferment, be placed on 16
In DEG C controllable temperature low temperature environment, then starts fermentor and ferment；It further include its pol of real-time monitoring in the fermentation process
Variation, until pol becomes terminating fermentation when 0brix；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sugariness is prepared using sweetener
For 2.0 solution, above-mentioned papaya tablet is added in sweetener soln and impregnates 20h, picks up and filters out filtrate, filter residue is drained and standby；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is 20%
Stop drying when following；The drying and processing is: first papaya tablet being placed at 50 DEG C and dries 0.8h, then raises the temperature to 70 DEG C
Continue to dry；
(10) color protection: take be dried to water content be 20% one layer of color stabilizer of papaya tablet brushing, be re-fed into drying machine into
Row is dried, and obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；The color stabilizer brushing amount is 0.8%；The drying process
Temperature be 18 DEG C, time 25min, it is dry to be lower than 15% to papaya tablet water content；
(11) nitrogen-filled packaging: the nitrogen for choosing purity >=96% will be above-mentioned with Polythene Bag with automatic nitrogen-charging machine nitrogen charging
Fermented type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, obtain the fermented type sugar-free pawpaw preserved fruit at
Product.
Embodiment 2
A kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: 1500 parts of pawpaw, anti-virus activities bactericide
0.9 part, 0.8 part of softening agent, 12 parts of yeast nutrition auxiliary agent, 12 parts of dry ferment, 45 parts of sweetener, 15 parts of color stabilizer, acidity adjustment
10 parts of agent, 1500 parts of drinkable water.
Further, the anti-virus activities bactericide is potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sulfurous
One of sour hydrogen sodium, Hydros；The concentration of the anti-virus activities bactericide is 100mg/L；The concentration of the pectase is
0.02g/L；The concentration of the yeast nutrition auxiliary agent is 0.2g/L；The concentration of the dry ferment is 0.2g/L；The sweetener is
The one or more of xylitol, maltitol, D-sorbite, steviol glycoside, isomaltoketose；The softening agent is pectin
Enzyme；The color stabilizer is food grade glycerin；The acidity regulator is tartaric acid.
A kind of processing method of fermented type sugar-free pawpaw preserved fruit as described above, comprising the following steps:
(1) it the selection and pre-treatment of pawpaw: chooses in pawpaw liquor brewing using remaining fruit after the squeezing of pawpaw fresh fruit pulp
Slag, in 6 DEG C of shady and cool low temperature environments fast selecting quality it is harder, without the pest and disease damage, pawpaw good in taste, maturity is moderate of rotting
Pomace washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) cut: above-mentioned pawpaw pomace placed in 5 DEG C of shady and cool low temperature environments, according to its texture be cut into a thickness of
The pawpaw sheet of 0.6cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, mixing is equal
It is even spare；
(4) restraining and sterilizing bacteria: weighing anti-virus activities bactericide according to weight, be added in the papaya tablet for impregnating softening, mixing
Uniform and sealing and standing 26h；
(5) acidity adjustment: then the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter acidity regulator is added
In fermentor, the pH value of papaya tablet is adjusted to 3.5, it is spare；
(6) yeast-inoculated: weighing dry ferment and yeast nutrition auxiliary agent according to weight, first seeks dry ferment and yeast
It supports auxiliary agent and activates 33min under the conditions of 37 DEG C up to yeast resurrection, be then inoculated in the above-mentioned papaya tablet for regulating acidity, mix
It closes uniform；
(7) cold fermentation: being first statically placed in 26h in fermentor for the above-mentioned papaya tablet for being vaccinated with dry ferment, be placed on 18
In DEG C controllable temperature low temperature environment, then starts fermentor and ferment；It further include its pol of real-time monitoring in the fermentation process
Variation, until pol becomes terminating fermentation when 0brix；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sugariness is prepared using sweetener
For 2.6 solution, above-mentioned papaya tablet is added in sweetener soln and impregnates 26h, picks up and filters out filtrate, filter residue is drained and standby；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is 20%
Stop drying when following；The drying and processing is: first papaya tablet being placed at 60 DEG C and dries 1.5h, then raises the temperature to 80 DEG C
Continue to dry；
(10) color protection: take be dried to water content be 20% one layer of color stabilizer of papaya tablet brushing, be re-fed into drying machine into
Row is dried, and obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；The color stabilizer brushing amount is 1%；The drying process
Temperature is 23 DEG C, time 35min, and drying to papaya tablet water content is lower than 15%；
(11) nitrogen-filled packaging: the nitrogen for choosing purity >=96% will be above-mentioned with Polythene Bag with automatic nitrogen-charging machine nitrogen charging
Fermented type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, obtain the fermented type sugar-free pawpaw preserved fruit at
Product.
Embodiment 3
A kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: 1100 parts of pawpaw, anti-virus activities bactericide
0.4 part, 0.4 part of softening agent, 5 parts of yeast nutrition auxiliary agent, 5 parts of dry ferment, 26 parts of sweetener, 6 parts of color stabilizer, acidity regulator 2
Part, 1100 parts of drinkable water.
Further, the anti-virus activities bactericide is potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sulfurous
One of sour hydrogen sodium, Hydros；The concentration of the anti-virus activities bactericide is 60mg/L；The concentration of the pectase is
0.02g/L；The concentration of the yeast nutrition auxiliary agent is 0.2g/L；The concentration of the dry ferment is 0.2g/L；The sweetener is
The one or more of xylitol, maltitol, D-sorbite, steviol glycoside, isomaltoketose；The softening agent is pectin
Enzyme；The color stabilizer is food grade glycerin；The acidity regulator is tartaric acid.
A kind of processing method of fermented type sugar-free pawpaw preserved fruit as described above, comprising the following steps:
(1) it the selection and pre-treatment of pawpaw: chooses in pawpaw liquor brewing using remaining fruit after the squeezing of pawpaw fresh fruit pulp
Slag, in 3 DEG C of shady and cool low temperature environments fast selecting quality it is harder, without the pest and disease damage, pawpaw good in taste, maturity is moderate of rotting
Pomace washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) cut: above-mentioned pawpaw pomace placed in 2 DEG C of shady and cool low temperature environments, according to its texture be cut into a thickness of
The pawpaw sheet of 0.4cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, mixing is equal
It is even spare；
(4) restraining and sterilizing bacteria: weighing anti-virus activities bactericide according to weight, be added in the papaya tablet for impregnating softening, mixing
Uniform and sealing and standing 23h；
(5) acidity adjustment: then the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter acidity regulator is added
In fermentor, the pH value of papaya tablet is adjusted to 3.1, it is spare；
(6) yeast-inoculated: weighing dry ferment and yeast nutrition auxiliary agent according to weight, first seeks dry ferment and yeast
It supports auxiliary agent and activates 29min under the conditions of 34 DEG C up to yeast resurrection, be then inoculated in the above-mentioned papaya tablet for regulating acidity, mix
It closes uniform；
(7) cold fermentation: being first statically placed in 22h in fermentor for the above-mentioned papaya tablet for being vaccinated with dry ferment, be placed on 16
In DEG C controllable temperature low temperature environment, then starts fermentor and ferment；It further include its pol of real-time monitoring in the fermentation process
Variation, until pol becomes terminating fermentation when 0brix；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sugariness is prepared using sweetener
For 2.1 solution, above-mentioned papaya tablet is added in sweetener soln and impregnates 21h, picks up and filters out filtrate, filter residue is drained and standby；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is 20%
Stop drying when following；The drying and processing is: first papaya tablet being placed at 51 DEG C and dries 0.9h, then raises the temperature to 71 DEG C
Continue to dry；
(10) color protection: take be dried to water content be 20% one layer of color stabilizer of papaya tablet brushing, be re-fed into drying machine into
Row is dried, and obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；The color stabilizer brushing amount is 0.85%；The drying process
Temperature be 19 DEG C, time 26min, it is dry to be lower than 15% to papaya tablet water content；
(11) nitrogen-filled packaging: the nitrogen for choosing purity >=96% will be above-mentioned with Polythene Bag with automatic nitrogen-charging machine nitrogen charging
Fermented type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, obtain the fermented type sugar-free pawpaw preserved fruit at
Product.
Embodiment 4
A kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: 1400 parts of pawpaw, anti-virus activities bactericide
0.8 part, 0.7 part of softening agent, 11 parts of yeast nutrition auxiliary agent, 11 parts of dry ferment, 43 parts of sweetener, 14 parts of color stabilizer, acidity adjustment
9 parts of agent, 1400 parts of drinkable water.
Further, the anti-virus activities bactericide is potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sulfurous
One of sour hydrogen sodium, Hydros；The concentration of the anti-virus activities bactericide is 90mg/L；The concentration of the pectase is
0.02g/L；The concentration of the yeast nutrition auxiliary agent is 0.2g/L；The concentration of the dry ferment is 0.2g/L；The sweetener is
The one or more of xylitol, maltitol, D-sorbite, steviol glycoside, isomaltoketose；The softening agent is pectin
Enzyme；The color stabilizer is food grade glycerin；The acidity regulator is tartaric acid.
A kind of processing method of fermented type sugar-free pawpaw preserved fruit as described above, comprising the following steps:
(1) it the selection and pre-treatment of pawpaw: chooses in pawpaw liquor brewing using remaining fruit after the squeezing of pawpaw fresh fruit pulp
Slag, in 5 DEG C of shady and cool low temperature environments fast selecting quality it is harder, without the pest and disease damage, pawpaw good in taste, maturity is moderate of rotting
Pomace washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) cut: above-mentioned pawpaw pomace placed in 4 DEG C of shady and cool low temperature environments, according to its texture be cut into a thickness of
The pawpaw sheet of 0.5cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, mixing is equal
It is even spare；
(4) restraining and sterilizing bacteria: weighing anti-virus activities bactericide according to weight, be added in the papaya tablet for impregnating softening, mixing
Uniform and sealing and standing 25h；
(5) acidity adjustment: then the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter acidity regulator is added
In fermentor, the pH value of papaya tablet is adjusted to 3.4, it is spare；
(6) yeast-inoculated: weighing dry ferment and yeast nutrition auxiliary agent according to weight, first seeks dry ferment and yeast
It supports auxiliary agent and activates 32min under the conditions of 36 DEG C up to yeast resurrection, be then inoculated in the above-mentioned papaya tablet for regulating acidity, mix
It closes uniform；
(7) cold fermentation: being first statically placed in 25h in fermentor for the above-mentioned papaya tablet for being vaccinated with dry ferment, be placed on 18
In DEG C controllable temperature low temperature environment, then starts fermentor and ferment；It further include its pol of real-time monitoring in the fermentation process
Variation, until pol becomes terminating fermentation when 0brix；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sugariness is prepared using sweetener
For 2.5 solution, above-mentioned papaya tablet is added in sweetener soln and impregnates 25h, picks up and filters out filtrate, filter residue is drained and standby；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is 20%
Stop drying when following；The drying and processing is: first papaya tablet is placed at 59 DEG C and dries 1.4h, then raise the temperature to 70~
80 DEG C are continued to dry；
(10) color protection: take be dried to water content be 20% one layer of color stabilizer of papaya tablet brushing, be re-fed into drying machine into
Row is dried, and obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；The color stabilizer brushing amount is 0.95%；The drying process
Temperature be 22 DEG C, time 34min, it is dry to be lower than 15% to papaya tablet water content；
(11) nitrogen-filled packaging: the nitrogen for choosing purity >=96% will be above-mentioned with Polythene Bag with automatic nitrogen-charging machine nitrogen charging
Fermented type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, obtain the fermented type sugar-free pawpaw preserved fruit at
Product.
Embodiment 5
A kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: 1250 parts of pawpaw, anti-virus activities bactericide
0.6 part, 0.5 part of softening agent, 8 parts of yeast nutrition auxiliary agent, 8 parts of dry ferment, 35 parts of sweetener, 10 parts of color stabilizer, acidity regulator 5
Part, 1250 parts of drinkable water.
Further, the anti-virus activities bactericide is potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sulfurous
One of sour hydrogen sodium, Hydros；The concentration of the anti-virus activities bactericide is 75mg/L；The concentration of the pectase is
0.02g/L；The concentration of the yeast nutrition auxiliary agent is 0.2g/L；The concentration of the dry ferment is 0.2g/L；The sweetener is
The one or more of xylitol, maltitol, D-sorbite, steviol glycoside, isomaltoketose；The softening agent is pectin
Enzyme；The color stabilizer is food grade glycerin；The acidity regulator is tartaric acid.
A kind of processing method of fermented type sugar-free pawpaw preserved fruit as described above, comprising the following steps:
(1) it the selection and pre-treatment of pawpaw: chooses in pawpaw liquor brewing using remaining fruit after the squeezing of pawpaw fresh fruit pulp
Slag, in 4 DEG C of shady and cool low temperature environments fast selecting quality it is harder, without the pest and disease damage, pawpaw good in taste, maturity is moderate of rotting
Pomace washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) cut: above-mentioned pawpaw pomace placed in 4 DEG C of shady and cool low temperature environments, according to its texture be cut into a thickness of
The pawpaw sheet of 0.5cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, mixing is equal
It is even spare；
(4) restraining and sterilizing bacteria: weighing anti-virus activities bactericide according to weight, be added in the papaya tablet for impregnating softening, mixing
Uniform and sealing and standing is for 24 hours；
(5) acidity adjustment: then the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter acidity regulator is added
In fermentor, the pH value of papaya tablet is adjusted to 3.0~3.5, it is spare；
(6) yeast-inoculated: weighing dry ferment and yeast nutrition auxiliary agent according to weight, first seeks dry ferment and yeast
It supports auxiliary agent and activates 30min under the conditions of 35 DEG C up to yeast resurrection, be then inoculated in the above-mentioned papaya tablet for regulating acidity, mix
It closes uniform；
(7) cold fermentation: the above-mentioned papaya tablet for being vaccinated with dry ferment is first statically placed in fermentor for 24 hours, be placed on 16
In~18 DEG C of controllable temperature low temperature environments, then starts fermentor and ferment；Further include in the fermentation process real-time monitoring its
Pol variation, until pol becomes terminating fermentation when 0brix；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sugariness is prepared using sweetener
For 2.0~2.6 solution, above-mentioned papaya tablet is added in sweetener soln and is impregnated for 24 hours, picks up and filters out filtrate, filter residue drains
It is spare；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is 20%
Stop drying when following；The drying and processing is: first papaya tablet is placed at 55 DEG C and dries 1h, then raise the temperature to 75 DEG C after
Continuous drying；
(10) color protection: take be dried to water content be 20% one layer of color stabilizer of papaya tablet brushing, be re-fed into drying machine into
Row is dried, and obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；The color stabilizer brushing amount is 0.8~1%；At the drying
The temperature of reason is 20 DEG C, time 30min, and drying to papaya tablet water content is lower than 15%；
(11) nitrogen-filled packaging: the nitrogen for choosing purity >=96% will be above-mentioned with Polythene Bag with automatic nitrogen-charging machine nitrogen charging
Fermented type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, obtain the fermented type sugar-free pawpaw preserved fruit at
Product.
Embodiment 6
A kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: 1150 parts of pawpaw, anti-virus activities bactericide
0.5 part, 0.5 part of softening agent, 6 parts of yeast nutrition auxiliary agent, 6 parts of dry ferment, 30 parts of sweetener, 8 parts of color stabilizer, acidity regulator 3
Part, 1150 parts of drinkable water.
Further, the anti-virus activities bactericide is potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sulfurous
One of sour hydrogen sodium, Hydros；The concentration of the anti-virus activities bactericide is 70mg/L；The concentration of the pectase is
0.02g/L；The concentration of the yeast nutrition auxiliary agent is 0.2g/L；The concentration of the dry ferment is 0.2g/L；The sweetener is
The one or more of xylitol, maltitol, D-sorbite, steviol glycoside, isomaltoketose；The softening agent is pectin
Enzyme；The color stabilizer is food grade glycerin；The acidity regulator is tartaric acid.
A kind of processing method of fermented type sugar-free pawpaw preserved fruit as described above, comprising the following steps:
(1) it the selection and pre-treatment of pawpaw: chooses in pawpaw liquor brewing using remaining fruit after the squeezing of pawpaw fresh fruit pulp
Slag, in 3 DEG C of shady and cool low temperature environments fast selecting quality it is harder, without the pest and disease damage, pawpaw good in taste, maturity is moderate of rotting
Pomace washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) cut: above-mentioned pawpaw pomace placed in 2 DEG C of shady and cool low temperature environments, according to its texture be cut into a thickness of
The pawpaw sheet of 0.4cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, mixing is equal
It is even spare；
(4) restraining and sterilizing bacteria: weighing anti-virus activities bactericide according to weight, be added in the papaya tablet for impregnating softening, mixing
Uniform and sealing and standing 23h；
(5) acidity adjustment: then the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter acidity regulator is added
In fermentor, the pH value of papaya tablet is adjusted to 3.2, it is spare；
(6) yeast-inoculated: weighing dry ferment and yeast nutrition auxiliary agent according to weight, first seeks dry ferment and yeast
It supports auxiliary agent and activates 30min under the conditions of 34 DEG C up to yeast resurrection, be then inoculated in the above-mentioned papaya tablet for regulating acidity, mix
It closes uniform；
(7) cold fermentation: being first statically placed in 23h in fermentor for the above-mentioned papaya tablet for being vaccinated with dry ferment, be placed on 17
In DEG C controllable temperature low temperature environment, then starts fermentor and ferment；It further include its pol of real-time monitoring in the fermentation process
Variation, until pol becomes terminating fermentation when 0brix；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sugariness is prepared using sweetener
For 2.3 solution, above-mentioned papaya tablet is added in sweetener soln and impregnates 22h, picks up and filters out filtrate, filter residue is drained and standby；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is 20%
Stop drying when following；The drying and processing is: first papaya tablet being placed at 52 DEG C and dries 1.1h, then raises the temperature to 72 DEG C
Continue to dry；
(10) color protection: take be dried to water content be 20% one layer of color stabilizer of papaya tablet brushing, be re-fed into drying machine into
Row is dried, and obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；The color stabilizer brushing amount is 0.8%；The drying process
Temperature be 20 DEG C, time 28min, it is dry to be lower than 15% to papaya tablet water content；
(11) nitrogen-filled packaging: the nitrogen for choosing purity >=96% will be above-mentioned with Polythene Bag with automatic nitrogen-charging machine nitrogen charging
Fermented type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, obtain the fermented type sugar-free pawpaw preserved fruit at
Product.
Embodiment 7
A kind of fermented type sugar-free pawpaw preserved fruit, is made of raw material from the following weight: 1350 parts of pawpaw, anti-virus activities bactericide
0.7 part, 0.6 part of softening agent, 9 parts of yeast nutrition auxiliary agent, 9 parts of dry ferment, 40 parts of sweetener, 12 parts of color stabilizer, acidity regulator 7
Part, 1350 parts of drinkable water.
Further, the anti-virus activities bactericide is potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sulfurous
One of sour hydrogen sodium, Hydros；The concentration of the anti-virus activities bactericide is 80mg/L；The concentration of the pectase is
0.02g/L；The concentration of the yeast nutrition auxiliary agent is 0.2g/L；The concentration of the dry ferment is 0.2g/L；The sweetener is
The one or more of xylitol, maltitol, D-sorbite, steviol glycoside, isomaltoketose；The softening agent is pectin
Enzyme；The color stabilizer is food grade glycerin；The acidity regulator is tartaric acid.
A kind of processing method of fermented type sugar-free pawpaw preserved fruit as described above, comprising the following steps:
(1) it the selection and pre-treatment of pawpaw: chooses in pawpaw liquor brewing using remaining fruit after the squeezing of pawpaw fresh fruit pulp
Slag, in 5 DEG C of shady and cool low temperature environments fast selecting quality it is harder, without the pest and disease damage, pawpaw good in taste, maturity is moderate of rotting
Pomace washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) cut: above-mentioned pawpaw pomace placed in 4 DEG C of shady and cool low temperature environments, according to its texture be cut into a thickness of
The pawpaw sheet of 0.5cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, mixing is equal
It is even spare；
(4) restraining and sterilizing bacteria: weighing anti-virus activities bactericide according to weight, be added in the papaya tablet for impregnating softening, mixing
Uniform and sealing and standing 25h；
(5) acidity adjustment: then the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter acidity regulator is added
In fermentor, the pH value of papaya tablet is adjusted to 3.3, it is spare；
(6) yeast-inoculated: weighing dry ferment and yeast nutrition auxiliary agent according to weight, first seeks dry ferment and yeast
It supports auxiliary agent and activates 31min under the conditions of 36 DEG C up to yeast resurrection, be then inoculated in the above-mentioned papaya tablet for regulating acidity, mix
It closes uniform；
(7) cold fermentation: being first statically placed in 25h in fermentor for the above-mentioned papaya tablet for being vaccinated with dry ferment, be placed on 18
In DEG C controllable temperature low temperature environment, then starts fermentor and ferment；It further include its pol of real-time monitoring in the fermentation process
Variation, until pol becomes terminating fermentation when 0brix；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sugariness is prepared using sweetener
For 2.5 solution, above-mentioned papaya tablet is added in sweetener soln and impregnates 25h, picks up and filters out filtrate, filter residue is drained and standby；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is 20%
Stop drying when following；The drying and processing is: first papaya tablet is placed at 58 DEG C and dries 1.3h, then raise the temperature to 70~
80 DEG C are continued to dry；
(10) color protection: take be dried to water content be 20% one layer of color stabilizer of papaya tablet brushing, be re-fed into drying machine into
Row is dried, and obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；The color stabilizer brushing amount is 0.9%；The drying process
Temperature be 21 DEG C, time 32min, it is dry to be lower than 15% to papaya tablet water content；
(11) nitrogen-filled packaging: the nitrogen for choosing purity >=96% will be above-mentioned with Polythene Bag with automatic nitrogen-charging machine nitrogen charging
Fermented type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, obtain the fermented type sugar-free pawpaw preserved fruit at
Product.
The technical effect can be reached in order to further illustrate the present invention, do following experiment:
One, comparative experiments
Comparative example 1
With Examples 1 to 7 the difference is that: without impregnating bating step, other conditions are constant.
Comparative example 2
With Examples 1 to 7 the difference is that: without cold fermentation step, other conditions are constant.
Two, the selection of softening agent
It selects pectase, cellulase, protease, amylase, hydrolase, oxidizing ferment as softening agent, prepares phase respectively
With the softening agent solution of concentration, after being put into papaya tablet immersion, takes out and test each raw material to the bating effect of pawpaw, and commented
Point.The effect standards of grading of softening agent and it the results are shown in Table 1.
The effect standards of grading and result of 1 softening agent of table
| Softening agent | Soaking time/h | Standards of grading and result score |
| Pectase | 24 | Neither too hard, nor too soft (10 points) |
| Cellulase | 24 | Softer (5 points) |
| Protease | 24 | Harder (5 points) |
| Amylase | 24 | Harder (4 points) |
| Hydrolase | 24 | Softer (5 points) |
| Oxidizing ferment | 24 | Harder (4 points) |
By 1 experimental data of table it is found that pawpaw softening agent is after impregnating for 24 hours, pectase bating effect is optimal softening agent.
Three, sensory evaluation
It allows gastrosoph to taste pawpaw preserved fruit made from Examples 1 to 7 and comparative example 1~2 and evaluation, standards of grading is shown in
Shown in following table table 2, appraisal result is as shown in following table table 3.
Table 2
Table 3
| Group | Color (divides) | Mouthfeel (is divided) | Smell (divides) | Hardness (is divided) | Plumpness (is divided) | Transparency (is divided) | Total score (is divided) |
| Embodiment 1 | 24 | 23 | 25 | 24 | 25 | 24 | 145 |
| Embodiment 2 | 25 | 24 | 25 | 24 | 24 | 25 | 147 |
| Embodiment 3 | 24 | 24 | 24 | 25 | 23 | 24 | 144 |
| Embodiment 4 | 25 | 25 | 24 | 24 | 24 | 25 | 147 |
| Embodiment 5 | 25 | 25 | 25 | 25 | 25 | 25 | 150 |
| Embodiment 6 | 25 | 24 | 25 | 24 | 24 | 24 | 146 |
| Embodiment 7 | 24 | 25 | 24 | 25 | 25 | 25 | 148 |
| Comparative example 1 | 19 | 14 | 20 | 13 | 19 | 19 | 104 |
| Comparative example 2 | 20 | 15 | 15 | 18 | 18 | 19 | 105 |
By 3 experimental data of table it is found that pawpaw preserved fruit produced by the present invention color, mouthfeel, smell, hardness, plumpness, thoroughly
Lightness is better than comparative example, wherein and the evaluation of pawpaw preserved fruit in all respects made from the embodiment of the present invention 5 is all highest,
Comprehensive score is also highest.
In conclusion pawpaw preserved fruit green tea produced in Anhui Province bright in color produced by the present invention is pleasant, tissue is soft, aromatic flavour is special,
Fragrant body is complicated, sweet mouthfeel is tasty and refreshing, has the characteristics that " opening the general perfume (or spice) of packet ", and property is refrigerant, sugar-free, beautifying face and moistering lotion, nutritive value
Height has preferably health-care effect, suitable for people of all ages, particularly suitable people to lose weight and diabetic to human body.A kind of wood is provided
The deep working method of the product of melon is prepared using the pawpaw pomace that papaya wine brewing process generates, extends the industry of pawpaw
Chain improves added value of product, so that pawpaw is fully utilized, improves the comprehensive utilization ratio of pawpaw.Process is low
It is carried out under warm environment, can largely retain the integrality and nutritive value of pawpaw fruit itself, solve the prior art and add
The technical bottlenecks such as work pawpaw product is sour and astringent and hardness is larger, crude fibre is more, sugared content is higher.Pawpaw is soaked by softening agent
After maceration, inoculates yeast and carry out cold fermentation, and its pol of cold fermentation real-time monitoring changes, until pol becomes
Fermentation is terminated when 0brix, not only reduces the hardness and crude fiber content of product, but also remove the sugar in pawpaw and acid
Astringent taste, the pawpaw product sugar-free for obtaining processing, is further soaked, so that the color of pawpaw, smell are obtained by using sweetener
Improvement has been arrived, the palatability and quality of pawpaw preserved fruit are improved.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, nothing
By from the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended
Claim rather than above description limit, it is intended that by the institute in the meaning and scope for the equivalent loins for falling in claim
It changes and includes within protection scope of the present invention.
Claims (10)
1. a kind of fermented type sugar-free pawpaw preserved fruit, which is characterized in that be made of raw material from the following weight: pawpaw 1000~1500
Part, 0.3~0.9 part of anti-virus activities bactericide, 0.3~0.8 part of softening agent, 4~12 parts of yeast nutrition auxiliary agent, 4~12 parts of dry ferment, sweet tea
25~45 parts of taste agent, 5~15 parts of color stabilizer, 1~10 part of acidity regulator, 1000~1500 parts of drinkable water.
2. a kind of fermented type sugar-free pawpaw preserved fruit according to claim 1, which is characterized in that by the raw material of following parts by weight
It is made: 1250 parts of pawpaw, 0.6 part of anti-virus activities bactericide, 0.5 part of softening agent, 8 parts of yeast nutrition auxiliary agent, 8 parts of dry ferment, sweetener
35 parts, 10 parts of color stabilizer, 5 parts of acidity regulator, 1250 parts of drinkable water.
3. a kind of fermented type sugar-free pawpaw preserved fruit according to claim 1 or 2, it is characterised in that: the anti-virus activities bactericide
For one of potassium metabisulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sodium hydrogensulfite, Hydros.
4. a kind of fermented type sugar-free pawpaw preserved fruit according to claim 1 or 2, it is characterised in that: the anti-virus activities bactericide
Concentration be 50~100mg/L；The concentration of the pectase is 0.02g/L；The concentration of the yeast nutrition auxiliary agent is 0.2g/L；
The concentration of the dry ferment is 0.2g/L.
5. a kind of fermented type sugar-free pawpaw preserved fruit according to claim 1 or 2, it is characterised in that: the sweetener is wood
The one or more of sugar alcohol, maltitol, D-sorbite, steviol glycoside, isomaltoketose.
6. a kind of fermented type sugar-free pawpaw preserved fruit according to claim 1 or 2, it is characterised in that: the softening agent is fruit
Glue enzyme；The color stabilizer is food grade glycerin；The acidity regulator is tartaric acid.
7. a kind of processing method of fermented type sugar-free pawpaw preserved fruit as described in any one of claims 1 to 6, which is characterized in that
The following steps are included:
(1) selection and pre-treatment of pawpaw: choosing remaining pomace after squeezing in pawpaw liquor brewing using pawpaw fresh fruit pulp,
In 2~6 DEG C of shady and cool low temperature environments fast selecting quality it is harder, without the pest and disease damage, the pawpaw fruit that good in taste, maturity is moderate of rotting
Slag washes away spot, the impurity that preserved fruit quality is influenced in pawpaw pomace with clear water as raw material, naturally drained and standby；
(2) it cuts: above-mentioned pawpaw pomace being placed in 1~5 DEG C of shady and cool low temperature environment, is cut into according to its texture with a thickness of 0.3
The pawpaw sheet of~0.6cm, obtains the papaya tablet of meniscus shaped；
(3) it impregnates softening: above-mentioned papaya tablet being sent into fermentor, and drinkable water and softening agent are added simultaneously, is uniformly mixed standby
With；
(4) restraining and sterilizing bacteria: anti-virus activities bactericide is weighed according to weight, is added in the papaya tablet for impregnating softening, is uniformly mixed
And 22~26h of sealing and standing；
(5) acidity adjustment: then acidity regulator is added and is fermented by the pH value of the papaya tablet after being measured restraining and sterilizing bacteria using pH meter
In tank, the pH value of papaya tablet is adjusted to 3.0~3.5, it is spare；
(6) yeast-inoculated: dry ferment and yeast nutrition auxiliary agent are weighed according to weight, first helps dry ferment and yeast nutrition
28~33min is activated under the conditions of 33~37 DEG C for agent until yeast resurrection, is then inoculated in the above-mentioned papaya tablet for regulating acidity
In, it is uniformly mixed；
(7) cold fermentation: being first statically placed in 21~26h in fermentor for the above-mentioned papaya tablet for being vaccinated with dry ferment, be placed on 16
In~18 DEG C of controllable temperature low temperature environments, then starts fermentor and ferment；
(8) it is soaked: being 1.0 to calculate with sugariness of 15% aqueous sucrose solution at 20 DEG C, sweetener is used to prepare sugariness as 2.0
Above-mentioned papaya tablet is added in sweetener soln and impregnates 20~26h, picks up and filter out filtrate, filter residue drains standby by~2.6 solution
With；
(9) dry: the papaya tablet after being soaked, which is sent into drying machine, carries out drying and processing, when papaya tablet water content is below 20%
When stop drying；
(10) it color protection: takes and is dried to one layer of color stabilizer of papaya tablet brushing that water content is 20%, be re-fed into drying machine and done
Dry processing obtains fermented type sugar-free pawpaw preserved fruit semi-finished product；
(11) nitrogen-filled packaging: choosing the nitrogen of purity >=96%, with automatic nitrogen-charging machine nitrogen charging, with Polythene Bag by above-mentioned fermentation
Type sugar-free pawpaw preserved fruit semi-finished product carry out quantitative package, and it is qualified to examine, and obtain the fermented type sugar-free pawpaw preserved fruit product.
8. a kind of processing method of fermented type sugar-free pawpaw preserved fruit according to claim 7, it is characterised in that: in step
It (7), further include the variation of its pol of real-time monitoring in the fermentation process, until pol becomes terminating fermentation when 0brix.
9. a kind of processing method of fermented type sugar-free pawpaw preserved fruit according to claim 7, it is characterised in that: in step
(9), the drying and processing is: papaya tablet being first placed in 0.8~1.5h of baking at 50~60 DEG C, then raises the temperature to 70~80
DEG C continue to dry.
10. a kind of processing method of fermented type sugar-free pawpaw preserved fruit according to claim 7, it is characterised in that: in step
(10), the color stabilizer brushing amount is 0.8~1%；The temperature of the drying process is 18~23 DEG C, and the time is 25~35min,
Drying to papaya tablet water content is lower than 15%.
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| CN101199311A (en) * | 2006-12-14 | 2008-06-18 | 天津工业大学 | Pawpaw candied fruit and preparation method thereof |
| CN101715863A (en) * | 2009-12-18 | 2010-06-02 | 北京红螺食品有限公司 | Preserved fruit without sugur and preparing method thereof |
| CN103211072A (en) * | 2012-12-21 | 2013-07-24 | 苏州市瀛园农产品研发有限公司 | Production method for loquat preserved fruits filled with wine |
| CN104824316A (en) * | 2015-05-19 | 2015-08-12 | 合肥康龄养生科技有限公司 | Sugar-free Huyou peel preserved fruit with function of strengthening tendons and bones, and preparation technology of sugar-free Huyou peel preserved fruit |
| CN107960518A (en) * | 2017-12-29 | 2018-04-27 | 北京红螺食品有限公司 | A kind of biological enzyme formulation processing method of no preserved fruit containing no sugar product |
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2018
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|---|---|---|---|---|
| CN101199311A (en) * | 2006-12-14 | 2008-06-18 | 天津工业大学 | Pawpaw candied fruit and preparation method thereof |
| CN101715863A (en) * | 2009-12-18 | 2010-06-02 | 北京红螺食品有限公司 | Preserved fruit without sugur and preparing method thereof |
| CN103211072A (en) * | 2012-12-21 | 2013-07-24 | 苏州市瀛园农产品研发有限公司 | Production method for loquat preserved fruits filled with wine |
| CN104824316A (en) * | 2015-05-19 | 2015-08-12 | 合肥康龄养生科技有限公司 | Sugar-free Huyou peel preserved fruit with function of strengthening tendons and bones, and preparation technology of sugar-free Huyou peel preserved fruit |
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